Protein Swap | Creamy Beef & Kale Risotto
with Green Peas
Cooking time
30 minutes
Servings
2/4
Calories
820 /serving
Pre-chopped kale and garlic. Only one pot required. Rich and comforting on a cold night. If easy dinner was a multiple choice question, the answer to this risotto recipe would be all of the above.
We will send you:
- 250g Canadian-raised lean ground beef
- 2 Celery stalks
- 120g Chopped kale
- 15ml Minced garlic
- 30ml Vegetable demi-glace
- 150g Green peas
- 30ml Tomato paste
- 160g Arborio rice
- 8g Getting Hungary spices (sweet Hungarian paprika, coriander, turmeric, cumin, kosher salt)
Contains: Milk
You will need:
Medium pot
Oil
Salt & pepper (S&P)
2 or 4 tbsp Butter
Total Fat
35 g
Saturated Fat
15 g
Sodium
520 mg
Total Carb
90 g
Sugars
8 g
Protein
42 g
Fibre
11 g
Preparation
Start the risotto
- Small-dice the celery.
- In a medium pot, heat a drizzle of oil on medium-high.
- Add the sausage meat and celery. Cook, breaking up the meat, 3 to 4 min., until partially cooked.
- Add the garlic and tomato paste. Cook, stirring often, 1 to 2 min., until fragrant and dark red and the sausage meat* is cooked through.
Continue the risotto
- To the pot, add the rice and cook, stirring constantly, 1 to 2 min., until the rice is slightly toasted.
- Add the demi-glace, 4 cups water (double for 4 portions), the spices and S&P; bring to a boil.
- Reduce the heat to medium and cook, stirring occasionally, 13 to 16 min., until partially cooked.
- Add the kale and cook stirring occasionally, 4 to 8 min., until most of the liquid has been absorbed and the rice is al dente.
Finish the risotto
- To the pot, add the peas and 2 tbsp butter (double for 4 portions). Simmer, 1 to 2 min., until combined.
- If the sauce seems dry, gradually add ¼ cup water until you achieve your desired consistency.
Plate your dish
- Divide the risotto between your bowls. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
